Description
Warm potatoes kissed by smoke and spice, piled into soft tortillas with fresh toppings for a cozy and flavorful meal.
Ingredients
Scale
- 2 pounds (about 907 g) potatoes, scrubbed and cut into small bite-sized pieces
- 1/4 cup (60 ml) olive oil
- 1 tsp smoked paprika
- 1 tsp onion powder
- 1 tsp garlic powder
- 1/2 tsp salt (adjust to taste)
- 1/2 tsp black pepper
- 1/4 tsp cayenne pepper (adjust for heat)
- 8 small corn tortillas (or 8 small flour tortillas), warmed
- Shredded lettuce
- Chopped tomatoes
- Shredded vegan cheese (or shredded cheddar)
- Salsa or hot sauce of choice
- Lime wedges
- Chopped cilantro
- Sliced avocado or guacamole
Instructions
- Cut potatoes into small, evenly sized bite-sized pieces.
- Soak potatoes in a bowl of cold water for 30 minutes to remove excess starch. Drain, rinse, and pat dry.
- In a large skillet over medium heat, add olive oil, smoked paprika, onion powder, garlic powder, salt, pepper, and cayenne; swirl to bloom the spices for 20–30 seconds.
- Add the dried potatoes to the pan and toss to coat with the spiced oil.
- Cook over medium heat, stirring often, until potatoes are golden brown and tender, about 15–20 minutes. Test for doneness.
- While potatoes cook, warm tortillas in a dry skillet or griddle.
- Spoon a generous portion of spicy potatoes onto each tortilla and top with lettuce, tomatoes, vegan cheese, salsa, cilantro, and a squeeze of lime.
- Serve immediately while warm and enjoy.
Notes
These tacos are great for customizable meals, perfect for casual gatherings and can be made ahead of time. For a lower-fat version, reduce oil and roast potatoes instead of frying.
- Prep Time: 40 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Pan-frying
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tacos
- Calories: 400
- Sugar: 3g
- Sodium: 400mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 7g
- Protein: 7g
- Cholesterol: 0mg